Lactalis Culinary

METHOD

For The Pulled Pork

1. Heat olive oil in a large skillet over medium-high heat.

2. Rub pork with garlic, cumin, oregano, salt, pepper, and brown sugar.

3. Sear pork on all sides until browned, about 3–4 minutes per side.

4. Transfer pork to a slow cooker.

5. Deglaze skillet with orange juice and lime juice, scraping up any browned bits.

6. Pour juice mixture over the pork in the slow cooker. Add broth.

7. Cover and cook on low for 8–10 hours or on high for 4–6 hours until pork is tender and easily pulls apart.

8. Once cooked, shred the pork using two forks.

For The Caramelized Onions

1. Heat butter or olive oil in a large skillet over medium-low heat.

2. Add onions to the skillet and toss to coat with butter or oil.

3. Cook onions slowly, stirring occasionally, until they’re soft and golden brown, about 30–40 minutes.

4. Season with salt and pepper to taste.

For The Calabrian Chili Aioli

1. In a medium bowl, combine mayonnaise, chili paste, and garlic.

2. Stir in lemon juice, then slowly whisk in olive oil until well blended.

3. Add salt and pepper.

4. Refrigerate for at least 30 minutes.

For The Sandwich

1. Preheat panini press or skillet. (If using a skillet, set to medium-high heat.)

2. Spread a layer of chili aioli on both halves of bread.

3. Layer pulled pork evenly on bottom half of bread and put mortadella slices on top of pulled pork.

4. Spread caramelized onions over mortadella and sprinkle Gorgonzola over onions.

5. Place sliced pickles evenly over Gorgonzola, then top with Mozzarella.

6. Place other half of bread on top and put sandwich in panini press or on skillet. Press down gently and grill for about 3–5 minutes, or until bread is golden and cheese is melted.

7. Remove sandwich from heat. Slice into desired portions and serve warm.